Witlof Ovenschotel with Mashed Potatoes

Witlof ovenschotel / Endive Casserole

Witlof Ovenschotel with Chive & Crème Fraîche Mashed Potatoes

Experience the comforting flavors of this traditional Dutch casserole, Witlof Ovenschotel. Tender endives are blanched in savory chicken stock, wrapped in slices of ham, and nestled on a bed of creamy chive and crème fraîche mashed potatoes. A rich béchamel sauce, delicately flavored with freshly grated nutmeg, is poured over the dish before being topped with a blend of Gruyère and Parmesan cheese.

Baked to golden perfection, this dish is a hearty, satisfying meal that’s perfect for sharing. Pair it with a crisp green salad or crusty bread for a delightful culinary journey to the Netherlands.

Watch my video to follow along step-by-step.

Recipe for Dutch Endive Casserole with Chive & Crème Fraîche Mash

Ingredients

For the Mashed Potatoes

• 1 3/4 lbs (800g) potatoes, peeled and cut into chunks

• 1/2 cup (100g) unsalted butter (or to taste)

• 1/2 tsp (1g) white pepper

• 1 tsp (5g) salt (or to taste)

• 6 tbsp (100ml) crème fraîche

• 2 tbsp (30ml) fresh chives, finely chopped

• 6 cups (1.5 litres) chicken stock (or salted water) for boiling and blanching

For the Endives

• 3 heads of Belgian endive (witlof), trimmed and outer leaves removed, halved lengthways

• 6 slices of ham (large enough to wrap the endive)

For the Béchamel Sauce

• 2 tbsp (30g) unsalted butter

• 2 tbsp (30g) all-purpose flour

• 1 3/4 cups (450ml) whole milk, warmed

• Freshly grated nutmeg, to taste

• Pinch of salt (or to taste)

For the Cheese Topping

• 2/3 cup (75g) Gruyère cheese, freshly grated

• 1/4 cup (25g) Parmesan cheese, freshly grated

Method

Boil the Potatoes in Chicken Stock

• In a large pot, bring 6 cups (1.5 litres) of chicken stock to a boil.

• Add the potato chunks and cook for 12-15 minutes, or until fork-tender.

• Use a slotted spoon to remove the potatoes and transfer them to the casserole dish. Reserve the stock for blanching the endive and future use as a soup base.

Mash the Potatoes

• Mash the cooked potatoes with butter, white pepper, and salt to taste. Stir through the crème fraîche and chives.

• Spread the mashed potatoes evenly in the base of the casserole dish.

Blanch the Endives

• Add the trimmed endive to the same pot of hot chicken stock and blanch for 3-5 minutes, until slightly tender.

• Remove with a slotted spoon and allow to drain and cool slightly.

Prepare the Béchamel Sauce

• In a small saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1-2 minutes.

• Gradually whisk in the warmed milk, stirring constantly, until smooth and thickened.

• Add nutmeg, salt, and white pepper. Set aside.

Assemble the Dish

• Wrap each endive half in a slice of ham and place them on top of the mashed potatoes in the dish.

• Pour the béchamel sauce evenly over the endives.

• Top with Gruyère and Parmesan cheese.

Bake the Casserole

• Preheat the oven to 400°F (200°C).

• Bake for 25-30 minutes, until the cheese is melted and golden. Use the broil or grill setting for the last 5 minutes if you prefer a crispier topping.

Serving Suggestion

Serve the casserole hot with a green salad or crusty bread. Reserve the leftover stock for a broth or soup.